What are most of you using for primary? I have plenty of two gallon buckets but I'm curious as to how people are keeping headspace down when racking to a secondary 1 gallon container? Some volume will be lost due to the lees settling on the bottom.

Maybe I should just grab a couple wide mouth bubblers 1.4 gallons for primary so I can drop a sanitized hydrometer in rather than using a wine thief to take constant gravity readings since I will be able to see through the glass unlike a plastic bucket.

Hi Apollo. Yes that will work. You can also pour your sample back in the must if you keep everything sanitized.

Welcome to the forum. It's best to start a new thread rather than resurrect one that was started several years ago.

Sorry I didn't know if I should start a new one or revive this one from the dead since it dealt with BOMMs in particular. Thanks for the quick response though Squatchy. I will start a new thread from now on if I have a question. Looking forward to learning from everyone here!

Sorry I didn't know if I should start a new one or revive this one from the dead since it dealt with BOMMs in particular. Thanks for the quick response though Squatchy. I will start a new thread from now on if I have a question. Looking forward to learning from everyone here!

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That's great brother. We really are here to help you. Tons of good stuff here.

Hopefully I'm posting this in the right place - this thread seems to be a thread for general BOMM questions so I hope I'm not hijacking anything

Simple question. I'm making a regular BOMM and I'm wondering do I need to rack to secondary or just leave it on the lees for the month?

Thanks

Personally I would stir it every day to suspend the lees for a few weeks and then let it drop out and rack. Others will tell you differently. The lees will clean up the left overs from the ferment and will also add more mouth feel. Plus once you stop stirring it will drop out much faster. I would also cold crash it when you want it to drop out.

Personally I would stir it every day to suspend the lees for a few weeks and then let it drop out and rack. Others will tell you differently. The lees will clean up the left overs from the ferment and will also add more mouth feel. Plus once you stop stirring it will drop out much faster. I would also cold crash it when you want it to drop out.

Ok - however I am actually away next week ( after day 8 of the ferment ) ... I didn't think I needed to do anything to it at that point ... would it still be ok to leave it on the lees even if I'm not stiring it - this is my first bomm - I'm shooting for basic success here not trying to win an award as of yet but it it will ruin it then I'll organise something somehow

Ok - however I am actually away next week ( after day 8 of the ferment ) ... I didn't think I needed to do anything to it at that point ... would it still be ok to leave it on the lees even if I'm not stiring it - this is my first bomm - I'm shooting for basic success here not trying to win an award as of yet but it it will ruin it then I'll organise something somehow